0 (0)

Categories: Mains, Quick and Easy, Soups

Mushroom sundubu

Mushroom sundubu
Los Angeles Times

The days are growing shorter, the shadows getting longer, and readers -- several in one week -- are requesting mushroom soup recipes. Mushroom soup always soothes and warms, but these days, it's the furthest thing from nursery food imaginable. It ... Read more

Total time: 30 minutes | Serves 4 to 6
Note: Requested by Carla Bonn. From Young Dong Tofu Restaurant in Arcadia, where it is served with a raw egg on the side to be cracked into the hot soup just before eating. Korean chile powder is available in Korean markets.
  • 1 tablespoon oil
  • 6 teaspoons koch'ukaru (Korean chile powder)
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon salt
  • 4 cups beef stock
  • 1 cup sliced oyster mushrooms (about 2 ounces)
  • 14 ounces soft tofu, cut into 3/4-inch cubes
  • 1 cup enoki mushrooms (about 1 ounce)
  • 2 tablespoons chopped green onions

Step 1Heat a medium saucepan over low heat. Add the oil, Korean chile powder, chopped garlic and salt. Stir for a few minutes until fragrant and then set aside.

Step 2Pour the beef stock and oyster mushrooms into another medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until the mushrooms are soft and the flavors blend, about 5 minutes.

Step 3Add the chile powder-garlic mixture to the stock and mushroom mixture, then add the tofu and stir well. Bring the soup back to a boil, then simmer for about 5 minutes, taking care to stir well to avoid burning at the bottom.

Step 4Stir in the enoki mushrooms and green onions, and serve immediately.

Each serving:
100 calories; 7 grams protein; 7 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 283 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Bibimbap (Mixed rice)
Chicken casserole with dates and almonds